Food Safety Course Level 4
About this course
Course objectives
To equip supervisory staff with practical knowledge and application skills in applying HACCP principles and implementing SS583 standards.
Course description
To equip personnel working in retail and/or non-retail food establishments with the knowledge and application skills to: • Develop and implement HACCP based Food Safety Management System according to HACCP principles • Carry out internal audit to ensure food safety programmes are compliant with local and international standards for HACCP/FSMS and applicable SFA Regulations • Manage and address non-compliance issues based on Food Safety Management System (FSMS) policies and procedures. This programme is designed for personnel in supervisory job roles which involves establishing and overseeing food safety standards in their food establishments. This training equips participants with occupational knowledge and skills in applying Hazard Analysis and Critical Control Point (HACCP) principles to develop, implement, maintain and update a HACCP-based Food Safety Management System (FSMS). This training also provides participants with knowledge and skills to perform internal audits of FSMS and manage and address non-compliances.
Target audiences
Food Hygiene Officers, Supervisors, Food Establishment Owners, Regulatory Officers/ Enforces, QA/QC Managers, Chefs, Managements (PMETs)